Lately I’ve been thinking about the miraculous nature of backyard chickens. They are lovely to see, fun to hear, and all their waking hours they convert stuff you can’t eat into stuff that you can. I can’t keep mine loose because we have a large tribe of local coyotes, but every time I walk by their roofed yard and hear the pleasures and squabbles of chicken life, I feel better. Chickens fit easily into nearly every backyard and enrich soil, nutrition, and QOL.

Then there are the eggs. I feed my chickens a ton of fresh alfalfa and other green stuff in the summer. This time of year, their diet includes dandelions, mustard leaves, kale, and grass. The yolks are a glorious deep yellow and they are very delicious. I’m fond of eating them hard-boiled for snacks, often just shucked out of their shells while still warm and eaten with salt and pepper. Sometimes I want something a little more elaborate but not much, and that’s where an egg salad sandwich tastes just right. It can be made in less time than it takes to read about it if you keep some hard boiled eggs in the refrigerator. You will also need bread, mayonnaise, and some herbs.

My sandwich is a display of what eggs can do, because the base is a low-carb flatbread based on eggs and flaxseed and the mayonnaise is my homemade type. But you can use Hellman’s and any bread of your choice.
Egg salad can be elaborated with all sorts of stuff in it, or it can be a couple of tablespoons of mayonnaise with a small handful of suitable herbs snipped in; I used tarragon, green onion, and garlic chives in about equal quantities. Slice in two hard boiled eggs, stir and mash, and spread on the bread. I think it isn’t real egg salad without a lavish sprinkle of powdered chipotle chile on top, but use paprika instead if you prefer.

So my real point is, find a source of great eggs and eat them. Even the best eggs cost, at most, about 50 cents each, and they will make you healthier and simplify your life. If you hard-boil a dozen at a time, they are always waiting to be converted into egg salad, or other types of salad, or deviled. Asian salads with lots of herbs, some lime and fish sauce in the dressing, and a sprinkle of peanuts are especially good. I love them sliced on top of a Thai jungle curry, or as the center of an Indian dish made by forming a large meatball of spiced meat around a hard-boiled egg and frying it. I can recall making a Mexican dish twenty years ago that involved soft corn tortillas filled with a green toasted pumpkin seed pipian and sliced hard-boiled eggs. I can even imagine making the basic egg salad above and plopping spoonfuls of it on very good crackers with some chopped kalameta olives or even caviar on top, as an easy and delicious appetizer.

If you need more ideas, there is a marvelous cookbook by Michael Ruhlman simply called “Egg” that every eager cook should read.